6 ounces prosciutto ham, chopped
3 tablespoons butter
1 cup crimini mushrooms, chopped
1/2 cup onion, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
2 cups dried bread cut into small cubes
2 pound boneless turkey breast, pounded thin
2 cups chicken broth
3/4 cup toasted Fisher Chef's Naturals Walnuts, chopped
2 tablespoons oil

Preheat oven to 360˚F. In a sauté pan, melt butter. Add the prosciutto, mushrooms and onions. Sauté for 3 minutes. Add the parsley, sage, rosemary and bread cubes. Mix well. Add the chicken broth and mix until absorbed by the bread cubes. Add the walnuts and adjust the seasoning. Lay the flattened turkey skin-side down and place the filling and spread it just to the edges. Carefully roll the turkey as not to put too much pressure on it or the stuffing will leak out. Using butcher's string, tie it in 5-6 places but not too tight. Place in a shallow roasting pan, lightly rub the top with oil and roast for 1 1/2 hours or until the internal temperature of the turkey is 165˚. Let rest for 15 minutes before slicing.

Yield: 10 servings